Slow Cooker Cranberry Sauce is sweet, tart, and cooks up easily, making the house smell good! Crock pot cranberry sauce is delicious and a perfect Thanksgiving side dish recipe. Serve this homemade cranberry sauce with turkey or pork.
Slow Cooker Cranberry Sauce
First off, I have nothing against the canned cranberry sauce. After all, that’s what I ate growing up. Except when I got to go o Nana and Grandpa’s house. Nana made her cranberry sauce from scratch, and it was awesome!
Nana used about twice the sugar that I do, but that might be part of the reason I loved it so much as a kid! When I tried making her recipe as an adult, it was way too much for me. So I cut the sugar in half for my version.
My dear Nana made her cranberry sauce in a pressure cooker, so of course I did too! Try my Instant Pot Cranberry Sauce.
Since I cook a lot in my slow cooker, I decided to make a version of my IP cranberry sauce for the Crockpot. It’s nice to let it cook while I do other things.
A Few Notes About Making This Cranberry Sauce
• Be sure to stir the cranberry sauce once every hour. This helps the mixture cook evenly and not scorch.
• You can use all white or all brown sugar. I like the mix of the two.
• If you don’t want to use orange juice, use all water.
• Feel free to add more cinnamon, or even a star anise for more Holiday flavor.
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Slow Cooker Cranberry Sauce is sweet and tart, and cooks up easily, making the house smell good! Crock pot cranberry sauce is delicious and a perfect Thanksgiving side dish recipe.
- 1 (12 oz) pkg Fresh Cranberries
- 1/2 cup Orange Juice
- 1/2 cup Water
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1/2 tsp Cinnamon
Add the cranberries to the slow cooker.
Mix together the remaining ingredients and pour over the cranberries.
Place the lid on the crock and cook on High for 3-4 hours, stirring once every hour.
Cranberry sauce is done when the mixture has thickened and the cranberries have burst.
Serve warm or chilled.
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